Month: May 2013

Vitamin D is NOT a vitamin. But it’s critical to staying well.

Everyone should take a Vitamin D supplement.  Yes I said EVERYONE.  Especially if you’re a woman, and especially if you are over 40.  Why?  There are multiple reasons.  Optimizing your vitamin D levels should be at the top of the list for virtually everyone, regardless of your age, sex, color, or health status, as vitamin D deficiency has been linked to an astonishingly diverse array of common chronic diseases.  Let’s explore what happens in our bodies, and why I think it is CRUCIAL to check your levels with your physician and make sure your body has enough available Vitamin D3. Vitamin D is actually a group of fat-soluble secosteroids responsible for intestinal absorption of calcium and phosphate.  Basically it is a neuroregulatory steroidal hormone that influences THOUSANDS of gene interactions in your body.  One example of an important gene that vitamin D up-regulates is your ability to fight infections, as well as chronic inflammation. It produces over 200 antimicrobial peptides, the most important of which is cathelicidin, a naturally occurring broad-spectrum antibiotic. This is one …

Dairy Free Chocolate Mousse

Who didn’t eat instant or boxed Chocolate Pudding when they were young?  Now that I know what’s in it (read the label sometime…  ugh), I stay clear.  Besides, there are lots of reasons to not eat heavy cream and milk.  I do not eat dairy at all.  I would recommend, if you are trying to lose weight, that you avoid all dairy for the first two months.  Then, re-introduce it slowly ONLY if you can’t live without it.  I’ve found my body feels much better when I do not eat any. Today I’m sharing with you one of my favorite “legal” desserts.  This is a healthy alternative to chocolate pudding/mousse.  The avocado, if soft and not over-ripe, has an almost neutral flavor, can be mashed and mixed with cocoa, and you can use Agave, or if you want it to be completely sugar free use Stevia!  I recommend using a food processor for this, it makes it much easier.  Experiment with it, and add a bit of water or almond or rice milk if it’s …

New Age Waldorf Salad

Waldorf Salad got its name from the Waldorf  Hotel in NYC.  It was very famous in the early 20th century when salad was a block of iceberg lettuce with Thousand Island (Russian) dressing and maybe a tomato garnish.  I’ve created, based on recipes in the Ultrametabolism Cookbook, and others I’ve seen, a mayo-less and somewhat healthier Waldorf salad.  You can experiment with fresh herbs, I especially like tarragon in this one, it goes very well with the fennel, which gives it a sweet flavor, with a crunch similar to celery. Ingredients: 3 apples, diced – I use gala, but you can use any firm fleshed apple, I don’t peel 1 bulb fennel, diced 3 stalks celery hearts, diced (the lighter, less bitter inside stalks of a celery bunch) 1 cup toasted walnut pieces (just pop in a pan and toast until they begin to brown, set aside) ½ cucumber, preferably english, peeled, seeded and chopped 2 Shallots, grated or diced very, very fine 2 handfuls of golden raisins (optional) Dressing: ¼ cup walnut oil* ~ …

Lying Labels

My son, who is 24, sent this to me yesterday.  Not only am I proud he took the time to watch this, but I’m relieved he’s learning this at 24, which is decades before most of us learned it! This guy was on Kraft’s team, until his BS meter couldn’t take it anymore.  It’s short, but well worth watching.  He’s a registered dietician.